3 dishes people actually cook in Puerto Rico: what they are, how long they take, and what you need to buy.
What can you cook from Puerto Rico? 3 traditional Puerto Rico dishes, from Mofongo (45 min, the quickest) to Pastellón (115 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Puerto Rico on the map. Drag to spin the planet.
Puerto Rico's Christmas rice, built on sofrito and annatto oil in a caldero and prized for the pegao, the toasted crust at the bottom.
Green plantains fried twice then pounded in a wooden pilon with garlic and pork cracklings into a tight ball.
A Puerto Rican lasagne where sheets of sweet black-ripe plantain replace the pasta around a stewed picadillo.
Copper documents three dishes from Puerto Rico: Arroz con gandules, Mofongo and Pastellón. Chicken broth and olive oil each appear in more than one recipe. All three are fried. One of the three needs an oven. Between them they use 20 different ingredients.
The three recipes need 20 ingredients between them, of which 4 are shared by more than one dish. Chicken broth and sofrito the hardest to find: of the 586 dishes in Copper's atlas, 4 use chicken broth and 2 use sofrito. Every ingredient list on this page is complete, with quantities, and free to read.
Mofongo is the quickest at 45 minutes. Pastellón is the longest at 115 minutes. The median is 55 minutes — a weekend dish rather than a weeknight one.
Arroz con gandules is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Puerto Rico is part of Caribbean.
Countries close to Puerto Rico on the globe — and close on the plate.
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